Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
1/4 teaspoon smoked paprika
1 teaspoon oregano
2 cups diced tomatoes and the juices
2 cans diced green chiles (such as Ortega), 4 oz.
2 cups green lentils, rinsed and picked over
8 cups vegetable broth
1/2 teaspoon salt
dash hot sauce, plus more for serving
fresh cilantro, for garnish
1 avocado, peeled, pitted, and diced, or garnish
Instructions
1-Heat olive oil in a large pot: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
2-Add tomatoes, chiles, lentils, broth and salt: Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
3-Serve Mexican Lentil Soup topped with fresh: Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 45 min
- Method: stovetop
Nutrition
- Serving Size: 1
- Calories: 235
- Sugar: 13 g
- Sodium: 1367 g
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg